Chicken Zucchini Parmesan

Having had an abundance of zucchini from our garden this summer, I started dreaming up different ways to use them.  I came up with this recipe one evening and it immediately became a favorite.

CHICKEN ZUCCHINI PARMESAN     {PRINT THIS RECIPE}


4 boneless, skinless chicken breasts (seasoned lightly with salt and pepper on both sides)
1 medium/large zucchini or 2 smaller ones
3 cups panko crumbs
3 cups all-purpose flour
3 eggs
3 tablespoons water
2 tablespoons garlic powder
2 tablespoons minced onion
2 teaspoons dried basil
2 teaspoons dried oregano
Salt and Pepper
1 large tomato, sliced into 1/4″ slices
8 slices Swiss cheese
2 large can diced tomatoes
11/2 cups shredded Parmesan cheese
1 cup mozzarella cheese, shredded
Canola oil for frying

-Set up your breading station using 3 separate, low sided dishes.
-In the first one, add the flour and garlic powder. Stir to combine.
-In the second one, add your eggs, slightly beaten with the water
-In the third one, add your panko crumbs and 1/2 cup of the Parmesan cheese, basil, oregano and minced onion.
-Slice your zucchini in approximately 1/4″ slices.
-Starting with the flour mixture, drop in the zucchini rounds and coat with flour on both sides. Pat off excess. (not shown)
-Transfer your floured discs to the egg mixture and coat with egg on both sides.